Kvasny Prum. 1976; 22(10): 234-237 | DOI: 10.18832/kp1976034

The problem of sulphite and hydrogen sulphide formation in young wines.Peer-reviewed article

E. MINÁRIK, A. NAVARA

Recent knowledge on sulphite and sulphide formation by yeasts during the fermentation of grape must is  summarized. The potential sources of hydrogen sulphide  formation including sulphate, sulphite, cysteine and elemtal sulphur are pointed out. Hydrogen sulphide formation from elemental sulphur proceeds by non-enzymatic reduction. Hydrogen sulphide is formed  from sulphate and sulphite by yeast as an and product of enzymatic inorganic reduction processes by which inorganic sulphur may turn into organic form. Hydrogen sulphide is formed in the course of the reduction pathway of sulphate either by release during the bio synthesis of methionine and/or cysteine, or as the result of a blocked reaction of biosynthesis. Hydrogen sulphide is formed from cysteine by desuphhydration . Practical aspects for winemaking are shortly discussed.
(In Slovak, English summary only)

Keywords: young wines, sulphites, hydrogen sulphide

Published: October 1, 1976